Soft Snickerdoodles

Soft Snickerdoodles are the perfect cozy cookie to satisfy your sweet tooth with a tender, cinnamon-sugar coating and a melt-in-your-mouth texture. These cookies are a nostalgic treat that brings warmth and comfort to any moment, whether it’s a chilly afternoon or a festive gathering. With a simple ingredient list and straightforward technique, you can whip up a batch of these soft delights that are sure to become a household favorite. The magic lies in the combination of cream of tartar and baking soda, giving these cookies their signature chew and subtle tang.

Top Reasons to Make Soft Snickerdoodles

• Classic Flavor: The cinnamon-sugar coating adds a timeless sweetness that’s hard to resist.
• Soft & Chewy Texture: Unlike many crisp cookies, these stay delightfully soft, perfect for dunking in milk or coffee.
• Easy Ingredients: You probably already have everything you need in your pantry.
• Perfect for All Occasions: Whether it’s a casual snack, holiday treat, or gift, these cookies fit all moments.
• Great for Baking Beginners: Simple steps and forgiving dough make them a fantastic first cookie recipe.
• Customizable: Add a twist with mix-ins or pair them with other favorites like Brown Butter Chocolate Chunk Cookies for a cookie platter that impresses.

What’s in the Bowl

• 1 cup unsalted butter, softened – provides richness and tenderness.
• 1 1/2 cups granulated sugar – sweetens and contributes to the cookie’s crisp edges.
• 2 large eggs – bind ingredients and add moisture.
• 2 3/4 cups all-purpose flour – the structure of the cookie.
• 2 teaspoons cream of tartar – gives snickerdoodles their classic tang and chewy texture.
• 1 teaspoon baking soda – helps leavening for a soft rise.
• 1/2 teaspoon salt – balances sweetness and enhances flavor.
• 1 tablespoon ground cinnamon – the star spice in the sugar coating and dough.
• 1/4 cup granulated sugar (for rolling) – creates the signature crackly cinnamon-sugar crust.

Hardware & Gadgets

• Mixing bowls – for combining wet and dry ingredients.
• Electric mixer or stand mixer – to cream butter and sugar smoothly.
• Measuring cups and spoons – accuracy is key for perfect cookies.
• Baking sheet – preferably rimmed to hold the cookies as they spread.
• Parchment paper or silicone baking mat – prevents sticking and promotes even baking.
• Creaming spatula or wooden spoon – for mixing dough portions.
• Cookie scoop or tablespoon – to portion dough evenly for consistent cookies.

Directions: Soft Snickerdoodles

Step 1: Preheat & Prep

Start by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.

Step 2: Cream Butter and Sugar

In a large bowl, use an electric mixer to beat the softened butter and 1 1/2 cups granulated sugar until the mixture is light, fluffy, and pale in color. This usually takes about 2-3 minutes and is the secret to soft snickerdoodles.

Step 3: Add Eggs

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This adds moisture and richness to your dough.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and 1 tablespoon ground cinnamon. This blend creates the cookie’s signature tang and flavor.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the butter mixture, mixing on low speed or folding with a spatula until just combined. Avoid overmixing to keep cookies soft.

Step 6: Prepare the Cinnamon-Sugar Coating

In a small bowl, mix the 1/4 cup granulated sugar with an extra 1 tablespoon of ground cinnamon (optional for extra flavor). This will be used to roll the cookie dough balls before baking.

Step 7: Scoop and Roll

Using a cookie scoop or tablespoon, portion the dough into balls. Roll each ball thoroughly in the cinnamon-sugar mixture until coated, then place them spaced about 2 inches apart on the baking sheet.

Step 8: Bake to Perfection

Bake the cookies for 8-10 minutes, until the edges are set but the centers still look soft. They will firm up as they cool, so avoid overbaking to maintain softness.

Step 9: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. These soft snickerdoodles are best enjoyed fresh but also keep well for several days.

Swap Guide

• Butter: Substitute with margarine or coconut oil for a dairy-free option.
• All-purpose flour: Use a gluten-free flour blend if gluten is a concern.
• Granulated sugar: Try coconut sugar or maple sugar for a different flavor profile.
• Eggs: Replace with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a vegan twist.
• Cinnamon: Add pumpkin pie spice or cardamom for a unique spice variation.
• Cream of tartar: If unavailable, use 1 1/2 teaspoons of lemon juice or white vinegar to maintain the tang.

Pro Perspective

• Don’t Overmix: Mixing the dough too much develops gluten and can make your cookies tough instead of soft.
• Use Room Temperature Ingredients: Softened butter and eggs at room temperature blend better and create a smoother dough.
• Chill the Dough: For thicker snickerdoodles, chill the dough for 30 minutes before baking to prevent excessive spreading.
• Experiment with Flavors: Try adding a splash of vanilla extract or a sprinkle of nutmeg for an extra layer of flavor.
• Pairing Ideas: Soft snickerdoodles go wonderfully alongside rich desserts like Chocolate Chip Cheesecake Stuffed Cookies for an indulgent cookie spread.

Leftovers & Meal Prep

Soft snickerdoodles keep well at room temperature in an airtight container for up to 5 days. To maintain freshness, separate layers with parchment paper to avoid sticking. For longer storage, freeze baked cookies for up to 3 months—just thaw at room temperature before serving.

If you want to prep the dough ahead, shape and roll the dough balls, place them on a baking sheet, and freeze them solid. Once frozen, transfer to a freezer-safe bag. When ready to bake, add an extra minute or two to the baking time and bake straight from the freezer for fresh cookies anytime.

Frequently Asked Questions

What makes snickerdoodles soft instead of crunchy?

The combination of cream of tartar and baking soda creates a tender texture with a slight chew. Also, the baking time is key—baking until just set but not fully browned helps keep the softness.

Can I use salted butter instead of unsalted?

Yes, but reduce or omit added salt in the recipe to prevent the cookies from becoming too salty.

Why do snickerdoodles have a tangy flavor?

The tang comes from cream of tartar, an acidic ingredient that reacts with baking soda during baking, creating the classic snickerdoodle flavor.

How do I prevent my snickerdoodles from spreading too much?

Make sure the butter is softened but not melted, chill the dough before baking, and space the cookies well apart on the baking sheet.

Serve with These

• Brown Butter Chocolate Chunk Cookies for a decadent chocolatey treat.
• Freshly brewed coffee or chai tea to complement the warm cinnamon notes.
• Vanilla bean ice cream for an easy dessert sandwich.
• Warm apple cider or a glass of cold milk for an all-time classic pairing.

Final Thoughts

Soft snickerdoodles are a delightful cookie that combines simplicity with nostalgic flavor and comforting texture. Whether you’re baking for a special occasion or just because, this recipe delivers consistent, tender cookies coated in that irresistible cinnamon-sugar crust. Don’t hesitate to experiment with your favorite spices or pair them with other treats to create an unforgettable cookie experience. Once you’ve mastered these soft snickerdoodles, you might find them becoming your go-to recipe for every season. Happy baking!

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